Technique: Salmon Cut Beef

About

This is a traditional cut for a roast or "joint" of beef not the fish. It comes from the hind leg of the cow (top round) in a section sometimes called the "silverside," which is said to look like fish skin. The term is most common in the United Kingdom and it involves using a single whole muscle. Sometimes used as a substitute for fillet Mignon since it has a similar shape, however it is not as tender.

To prepare, remove all fat and silver skin (the tough outer tendon), then tie up the roast with cotton butchers twine.

Roast in a 350 degree oven until the internal temperature reaches desired doneness: